Beetroot & Butternut Squash Soup with Godminster Soldiers – Copy

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1 apple, peeled cored and diced

100g of raspberries

100g beetroot, grated

1 tbsp maple syrup

Zest and juice of an orange

1 tsp of cinnamon

1 tsp vanilla extract

½ tsp ginger

4 Traditional beetroot (cooked beetroot dipped in vinegar), roughly chopped

4 slices of bread

4 slices Godminster cheese

900ml chicken stock

110g parmesan, grated

Salt and freshly ground black pepper

Cream cheese (We love Paysan Breton)

Place all of the ingredients in a small pot and bring to the boil.
Simmer on a low heat for around 25 minutes. Keep an eye to make it sure it doesn’t dry out, add a tbsp of water if so.
After 25 minutes the apple should be soft, and the flavours should have come together.

Make it your own: Serve over the top of Greek yoghurt, porridge, or chia pudding. Top with toasted nuts.